---
comments: true
tags:
  - mother-sauce
  - french
  - joy-of-cooking
---
# :cow: Espagnole

![Espagnole](../../assets/images/espagnole.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 5 cups | 3 hours |

## :salt: Ingredients

- :butter: 1 stick (1/2 cup) butter
- :herb: 1 cup Mirepoix
- :onion: 0.5 cup onions (alternative)
- :carrot: 0.25 cup carrots (alternative)
- :leafy_green: 0.25 cup celery (alternative)
- :ear_of_rice: 0.5 cup all-purpose flour
- :salt: 10 whole black peppercorns
- :tomato: 2 cups tomatoes
- :herb: 0.5 cup parsley
- :cow: 8 cups Brown Beef Stock
- :salt: some salt
- :salt: some pepper

## :cooking: Cookware

- 1 large heavy saucepan or Dutch oven
- 1 fine-mesh sieve
- 1 bowl

## :pencil: Instructions

### Step 1

Melt in a large heavy saucepan or Dutch oven butter.

### Step 2

Add Mirepoix or finely chopped onions, carrots, and celery. Cook, stirring, until the vegetables begin to color.

### Step 3

Add 1/2 cup all-purpose flour. Cook, stirring until the flour is thoroughly browned.

### Step 4

Stir in whole black peppercorns, drained, peeled and finely chopped canned tomatoes or 2 cups tomato purée and coarsely
chopped parsley.

### Step 5

Add Brown Beef Stock.

### Step 6

Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2.5 hours.
Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, no
thicker.

### Step 7

Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of
a skin. If necessary, then the additional stock or water. If using this sauce as is, season with salt and pepper to
taste.

## :link: Source

- Joy of Cooking